Ingredients
Equipment
Method
- Prepare 1 batch of my Basic KitchenAid Mixer Pizza Dough as written in the original recipe (linked in the notes below). Allow it to go through the first rise, then shape it for one large pizza base.After the first rise, your dough should be soft, stretchy, and doubled in size.
- On to your work surface (no need to flour it), shape the dough into your desired form. The full batch makes one thin 16 to 18 inch pizza, or a slightly thicker smaller round if you prefer.Transfer the shaped base to a parchment lined pizza tray or baking sheet.
- Cover the shaped base lightly with plastic wrap or a clean towel and let it rest for about 15 minutes.This helps relax the gluten and gives you a softer, more tender base.
- Preheat your oven to 425°F.Remove the covering from the dough and bake the bare base for 12 to 15 minutes, checking from 12 minutes onward. You want it just starting to turn lightly golden at the edges while still soft in the middle.
- While the base bakes, melt the butter in a small bowl or jug. Stir in the minced garlic, dried parsley, and the salt or garlic salt if you are using it.Give it a quick taste and adjust the seasoning to your liking.
- As soon as the pizza base comes out of the oven, use a pastry brush or spoon to spread the garlic butter all over the surface. Make sure you get right to the edges and around the crust so every bite has flavour.Let the garlic butter soak in for a couple of minutes. The warmth of the base helps it absorb.
- Slice into wedges or strips and serve warm. Enjoy as a light starter, a side with pasta or salad, or with a glass of wine for a simple date night at home!
Notes
- Use your favourite pizza dough if you prefer. I love my Basic KitchenAid Mixer Pizza Dough because it is reliable and uses pantry staples, but a good store bought dough will also work in a pinch.
- Fresh garlic will give a stronger flavour than jarred. Use what you have. Both work.
- You can swap dried parsley for dried Italian seasoning for a slightly more herb heavy version.
- For a slightly cheesier feel without turning it into a full pizza, add a very light sprinkle of Parmesan over the top right after brushing with garlic butter.
- This recipe works well as two smaller pizzas if you want individual portions. Just divide the dough and reduce the prebake time by a few minutes.
Storage
- Store leftover slices in an airtight container in the fridge for up to 3 days.
- Reheat on a baking sheet in a 350°F oven for about 8 to 10 minutes until warmed through. This keeps the crust from going chewy in the microwave.
- You can also freeze baked slices. Cool completely, layer with parchment, and freeze up to 2 months. Reheat from frozen at 350°F until hot in the middle.
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Nutrition information is automatically calculated, so should only be used as an approximation.